A Slab of Goodness

What did we do before the Flatiron Steak? I buy them by the half-dozen, keep em in the freezer and always have the ability to whip up a steak without much thought. When I can remember, I take a Flatiron out of the freezer and put it on a plate in the fridge (uncovered) about a week before I want to cook it. This alloys it to "dry age" a bit before you cook it. Doing this intensifies the flavor and makes it more...steaky (if that is a word). You can cook a Flatiron on the grill but tonight's recipe involves the stovetop and the broiler. Remember that a hot plate is imperative when serving steak. When I cook steaks in the broiler/oven, I put the plates in the oven when I remove the meat and turn off the oven. This way, the residual heat will warm the plates and the serving platter while you make the sauce.

Flatiron Steak with Brandy Pan Sauce

1 Flatiron Steak
3/4 cup beef stock
1/8 cup brandy
1 clove garlic
1 Tbsp. olive oil
1 bunch parsley
salt
pepper

Prep
If you have time, unwrap the steak and place it on a plate, uncovered, and put it on the bottom rack of the refirgerator for a couple of days before cooking. It will turn a dark red and not look to hot, but trust me...it is much better than right out of the package. Finely chop the parsley. Peel the garlic and rub the clove all over the meat. Season the steak with salt and pepper. Place the oven rack in the center position. Turn over broiler on high and allow it to heat up for at least fifteen minutes.

Cook
Heat a large black-iron skillet over medium-high heat until it is very hot. Add olive oil and butter to the hot skillet and when the butter is completely melted, add the steak and cook for one minute on each side. Transfer the skillet to the oven and cook for 8 minutes. Remove steak and place on a cutting board and allow to rest under foil while the sauce is prepared. Transfer the skillet to the stove top over medium heat. Deglaze pan with 1/2 cup of beef stock. When the liquid is reduced by one half, add brandy and continue reducing until the liquid just covers the bottom of the pan. Reduce heat to low and add remaining stock and butter. Carve the steak into 1 inch slices and add any juice remaining on the cutting board to the sauce. Stir the sace to incorporate all liquids.

Plate
Add sliced steak to a warm plate and top with sauce. Garnish with chopped parsley.